Home-style Cooking

Name: Home-style Cooking
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Squid; 300g onion; 250g Two Vitex; Some Green onion ginger garlic; Some Pickled Pepper and Ginger; Some Dried chili; Some Pixian Douban; Some Hot pot bottom material

by Little Apple AZT6

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have a special preference for squid, but I can’t make it well, so I can only buy it outside whenever I want to eat it. 10 yuan for 3 strings, the amount is not enough to eat and it is expensive. I was so lucky that a chef taught me. I finally learned it. I don’t have to waste money in the future.
The role of squid: In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food that contains a lot of taurine. It can inhibit the cholesterol content in the blood, prevent adult diseases, relieve fatigue, restore vision, and improve liver function. Its polypeptide and trace elements such as selenium have anti-virus and anti-radiation effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin and stomach, nourishing deficiency and moisturizing skin. "

Ingredients

Home-style Cooking

1. After buying the squid, tear off the purple film on it, rinse it, and boil water in the pot. After the water is boiled, put the squid in and blanch it for half a minute to remove the fishy.

2. Take out the blanched squid, use a knife to make a few cuts, and then use a fork and other tools to make some small holes to taste, cut the other ingredients, and cut the two vitex chili peppers into sections.

3. Put a little oil in the pan, turn on the medium heat, and fry the squid on both sides. The squid is easy to roll up. Use the spatula and chopsticks to keep pressing and touching the bottom of the pan to continue frying. This will remove the excess water from the squid. Fry until golden brown, slightly burnt and cut into even-sized chunks.

4. Put oil in the pot again, a little more than usual, add ginger and garlic, pickled ginger, green onion, and dried chili until fragrant, then add Erjingtiao to fry for a spicy taste, then put Pixian bean paste and hot pot The bottom material continues to fry until the aroma overflows.

5. After sautéing, add the squid and stir-fry evenly until it tastes good. Finally, add the onion and continue to stir-fry.

6. When you see that the water in the squid is basically fried and the side dishes are cooked, you can sprinkle with cooked sesame and cumin powder and stir evenly. After the pan, sprinkle with chopped green onion.

Tips:
1. It is best to wear gloves when removing the squid film, otherwise the smell will not be easy to wash off;
2. The squid must be blanched first and then fried to remove the excess water, otherwise a lot of water will come out when it is fried, and the fishy smell will be very heavy;
3. It will be more fragrant to cook squid and stir-fry with the bottom of the ignition pot. If you put more bean paste and hot pot bottom, you don't need to add salt.